Grilled Salmon w/ Red Onions & Nectarine Salsa

photo 3-197

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This dish from Williams Sonoma is so simple yet so flavorful. Nectarines are plentiful in my local markets at the moment but if you can easily substitute peaches. Make sure they are perfectly ripe though; with so few ingredients you want to make sure each one is a flavorful and fresh as possible. I made the salsa while the salmon was grilling but you can also make it ahead of time and let it sit, covered, in the refrigerator until ready to serve.

GRILLED SALMON w/ RED ONIONS & NECTARINE SALSA

4 wild salmon filets, about 6 ounces each

2 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

2 large nectarines, pit removed and chopped

Zest and juice of one large lime

1 1/2 tablespoons plus 1/4 cup finely minced fresh cilantro

2 red onions, cut into 1/2 to 3/4 inch slices

1/4 cup minced red onion

1 red jalapeno, minced (seeded if you prefer less heat)

  • Oil a grill with non stick cooking spray and preheat to medium-high heat.
  • Place the salmon, skin side down on a plate. Brush with half of the olive oil and season with salt and pepper.
  • Sprinkle with the lime zest and 1 1/2 tablespoons of cilantro.
  • Place the sliced onions on a separate plate and brush on both sides with the remaining olive oil. Season with salt and pepper.
  • Place the salmon, skin side down alongside the onions on the grill. Close the lid and cook the salmon without turning it until it is cooked through, about 10 minutes. Actual cooking time will vary depending upon the thickness of the filets.
  • Cook the onions, turning once until tender, about 5 minutes per side.
  • Meanwhile, in a small bowl, combine the nectarines, the 1/4 cup cilantro, the minced onion, jalapeno and lime juice. Season with salt and pepper and set aside until ready to serve.
  • Move the salmon filets to four plates. Top with the onions and salsa and serve immediately.

Serves 4

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2 thoughts on “Grilled Salmon w/ Red Onions & Nectarine Salsa

  1. dosirakbento August 15, 2014 at 21:48 Reply

    How many nectarines do you need? Can’t find the quantity in the ingredients list 🙂

    • zosia1995 August 18, 2014 at 19:32 Reply

      Oops……. Two large nectarines!

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